Moroccan honey and herbs: a tasting guide

A short guide to honey, thyme and ginger: their place in Moroccan homes, how they are used and what to keep in mind.

Honey (العسل)

Honey has long been part of the Moroccan table: at breakfast with bread and butter, and in pastries such as chebakia.

How to use: A small spoon at breakfast or in a warm drink. No honey or hive products for babies under 1 or anyone allergic to bee products.

Thyme (الزعتر)

Wild thyme from the Moroccan mountains flavours winter tea, food and oil.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Ginger (الزنجبيل)

Ginger is part of ras el hanout, added to tagines and harira, or brewed as a warm drink with lemon and honey.

How to use: A pinch in cooking, or a little as a light infusion.

Honey in home recipes

• On bread: a spoon on warm barley bread with a little olive oil or amlou.
• At family gatherings, honey can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try honey in one recipe before making it a habit.

Tips for buying and storing honey

• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep honey in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.

General precautions

• Moderation first; herbs do not replace a varied diet.
• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.